![Seared Grapefruit With Ginger Maple Syrup](https://static01.nyt.com/images/2016/02/24/dining/24MARTHA/24MARTHA-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Beet Greens Bulgur With Carrots and Tomatoes
![Beet Greens Bulgur With Carrots and Tomatoes](https://static01.nyt.com/images/2015/02/25/science/reciphealthbeetgreens/reciphealthbeetgreens-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
- 2generous bunches beet greens (1 to 1½ pounds)
- ¼cup extra virgin olive oil
- 1medium onion, chopped
- 1large or 2 medium carrots, peeled and cut in small dice (1 to 1½ cups)
- 2garlic cloves, minced
- 1teaspoon sweet paprika
- Salt and freshly ground black pepper to taste
- 114.5-ounce can chopped tomatoes, or 1½ cups chopped fresh tomatoes
- 1cup coarse bulgur
- 2cups water
- ¼cup chopped fresh parsley
- ¼cup chopped fresh dill
- Juice of 1 to 2 lemons
Preparation
- Step 1
Stem beet greens (discard stems), wash greens well in 2 changes of water, and coarsely chop. You should have about 6 cups chopped greens.
- Step 2
Heat 3 tablespoons olive oil over medium heat in a deep, lidded skillet or a wide, lidded saucepan. Add onion and carrots and cook, stirring often, until tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Add beet greens and cook, stirring, until they are coated with oil and wilted, about 2 minutes. Season to taste with salt and pepper. Add paprika and tomatoes and cook, stirring often, for another 5 minutes, until tomatoes have begun to cook down and soften a bit. Taste and adjust seasoning.
- Step 3
Add bulgur and stir to coat with tomato mixture. Add water, more salt to taste, parsley and dill and bring to a boil. Cover, reduce heat to low and simmer 20 to 25 minutes until water has been absorbed.
- Step 4
Remove from heat, uncover and quickly stir in lemon juice. Place a towel across the top of the pan. Return lid and let sit for 10 minutes. Serve hot, with the remaining olive oil drizzled over the top.
- Advance preparation: The dish will keep well for 3 or 4 days in the refrigerator. Reheat in a pan, in a medium oven, or in the microwave.
Private Notes
Cooking Notes
120 gr (1/2 cup) bulgur 1 cup water (w/ 1 tsp veggie stock) 4 large carrots 400 gr baby spinach juice of 1 lemon
Used beet stems, substituted French lentils and added sliced mushrooms. Delicious soup!
This recipe adapts well to a different grain or greens ..I used spinach rather than beet greens .
Used this to stuff acorn squash. Very good!
Absolutely delicious. I used beets instead of carrots since I had a bunch of fresh beets with their greens from the farmers market. I roasted them separately at 450, covered, in a little water. I used the beet juice and a little broth in cooking the farro (vs bulgar.) Otherwise all the same. Didn’t want soupy, and it wasn’t.
If you don’t want to try sautéing them w the onions for this dish (worth a try!), absolutely keep for another dish. The stems are fabulously tasty—a pity to toss them!
Made this and it came out fine. Not amazing, but good. Would add more spices--maybe some red pepper--next time. The lemon was great at the end.
If you don’t want to try sautéing them w the onions for this dish (worth a try!), absolutely keep for another dish. The stems are fabulously tasty—a pity to toss them!
Absolutely delicious. I used beets instead of carrots since I had a bunch of fresh beets with their greens from the farmers market. I roasted them separately at 450, covered, in a little water. I used the beet juice and a little broth in cooking the farro (vs bulgar.) Otherwise all the same. Didn’t want soupy, and it wasn’t.
Used this to stuff acorn squash. Very good!
120 gr (1/2 cup) bulgur 1 cup water (w/ 1 tsp veggie stock) 4 large carrots 400 gr baby spinach juice of 1 lemon
This recipe adapts well to a different grain or greens ..I used spinach rather than beet greens .
Used beet stems, substituted French lentils and added sliced mushrooms. Delicious soup!
Advertisement